Nutrition Information (per serving)
¾ cup dried navy beans
2 Tbsp canola oil
2 Tbsp chopped, nitrate-free turkey bacon
¼ cup sliced, fully-cooked and nitrate-free Italian chicken sausage
1 cup diced yellow onion
2 tsp minced garlic
1 cup chopped yellow or red bell pepper
½ tsp paprika
1 Tbsp tomato puree
¼ tsp ground caraway
1 bay leaf
1 qt chicken stock
¾ tsp sea salt
¼ tsp marjoram
- In a large bowl, soak beans in enough water to cover by 3 inches. Place in refrigerator overnight. Drain water, transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat and cook on a low simmer until tender, about 1 hour.
- In a large sauce pot over medium heat, heat canola oil. Add bacon and chicken sausage and sauté until brown and crisp. Add onion, garlic, and bell peppers and sauté until onions are translucent.
- Add paprika and tomato puree and stir to combine. Stir in the carraway, bay leaf, chicken stock, and beans. Simmer for about 20 minutes, or until slightly reduced.
- Remove from heat and stir in salt and marjoram.